Serves 6
INGREDIENTS
Olive oil
Salt pork, chopped fine ( can substitute pancetta)
Medium onion, finely chopped
Stick of celery, finely chopped
1 lbs. Italian Sausage
1 28 oz. Can of high quality tomatoes, crushed or barely puréed
Fresh basil
1.5 cups coarse cornmeal or polenta ( not instant polenta)
Good block of imported Parmesan
1. In a pot or large pan, heat tablespoon of olive oil. Add salt pork and sauté until the fat melts . Add celery and onion. Use medium- low heat and cook until fully softened
2. Add sausage. When cooked, add tomatoes and simmer.
3. In a large pot, add 4.5 cups cold water. Turn burner to high. In a slow stream, add the cornmeal, stirring all the while. When the water reaches a boil, add 2 tablespoons of salt. Turn down to medium and cook the cornmeal, stirring very often. It will bubble a bit- watch out for these. They hurt! Cook about 20 min.
4. Add chopped basil to the sauce. Salt and pepper to taste. On a large board, spread the cornmeal into a rectangle, about an inch thick. Use the back of a wooden spatula to spread the cornmeal. Dunk the spatula in a cup of cold water to prevent it from sticking. work quickly.
5. Top with grated Parmesan cheese and enjoy.
